Finally!! We haven’t seen Stephanie and Peter in such a long time! They were off to Italy, and then we were off to Cabo..and now we’re home. They came to dinner last night, bearing gifts from their travels. They brought us an amazing bottle of wine from Sienna, chosen especially to celebrate our anniversary… and some beautiful pasta from Harry’s Bar in Venice.
We enjoyed a little tomato bruschetta while preparing our quick bolognese. I used the last of our San Marzano tomatoes off the vine in our garden. I will so miss our summer tomato bounty. It’s time to rework the vegetable garden. Maybe I’ll grow carrots for the winter, and maybe some romanesco broccoli, fennel and lettuce. Yeah, that sounds good.
I’ve been using this recipe from Food & Wine for years. The original recipe calls for sweet Italian sausage, but Sunshine likes it spicy. The bolognese is great with polenta too. Here’s my version with a few adjustments.
- 2 tablespoons olive oil
- 1 1/2 pounds spicy italian pork sausage
- 2 carrots, small dice
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup white wine
- 15 ounce can crushed tomatoes in puree
- 3/4 cup chicken stock
- 1 bunch italian parsley, chopped
- 1 teaspoon fresh thyme leaves
- 3 tablespoons whole milk or cream
- freshly grated parmegiano-reggiano
In a large saute pan, heat 1 tablespoon of oil over moderately high heat. Remove sausage from casing, and add to the pan, cooking until no longer pink. Spoon off most of the fat. Add carrots, onion and garlic and cook for 5 minutes. Add wine and let simmer for 3 minutes. Add chicken stock, tomatoes and thyme. Cover and simmer for 15 minutes. Uncover, add parsley and milk, and cook for an additional 5 minutes. Serve over pasta or polenta, sprinkle with parmegiano-reggiano.
The Cipriani pappardelle is made with kamut, an ancient relative of modern durum wheat. The pasta is very thin and delicate. Delicious!!!!!!!
I’d go with a juicy Malbec like the 2009 Budini from Argentina. Very perfumed with aromas of ripe black cherries and some sweet oak. Full, fleshy, and jammy in the mouth with loads of ripe and spicy red and black fruits. Great structure with loads of ripe, fleshy tannins, and a long, long finish. Wow!